-The objective of this study was to find the best level of inclusion of crude glycerin (0, 60, 120, and 240 g kg −1 of dry matter of diet) in substitution of pearl millet in a feedlot diet. Twenty-eight Nellore young bulls with mean age of 18 months and average weight of 357±23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replications. The intakes of dry matter, crude protein, neutral detergent fiber, and total digestible nutrients were similar among the dietary levels of crude glycerin. The ether extract intake decreased with increase in the levels of crude glycerol in the diets. Apparent digestibility of dry matter, crude protein, and extract ether was similar among the dietary crude glycerin levels. Apparent digestibility of neutral detergent fiber was lower in the diets with inclusion of crude glycerin in relation the other diets. The increase in the levels of crude glycerin did not affect the total digestible nutrients content of the diets. Average daily gain increased linearly with the increase in crude glycerin. Feed conversion was not altered by the increase in the levels of crude glycerin in the diets. The dietary increase in crude glycerin level did not affect the carcass characteristics. The inclusion of up to 240 g kg −1 of crude glycerin in pearl millet grain-based diets for feedlot-finished Nellore young bulls increases average daily gain, but does not change the main carcass characteristics of economic importance.

Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg -1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg -1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value. Key words: Byproduct. Color. Glycerol. Marbling. Rump cap. Shear force. ResumoO objetivo do presente estudo foi avaliar as características de carcaça e carne de tourinhos Nelore terminados em confinamento com níveis de glicerina bruta (0, 60, 120 e 240 g kg -1 da matéria seca) em dietas a base de grão de milheto. Vinte e oito tourinhos com idade média de 18 meses e peso corporal médio de 357 ± 23,56 kg foram utilizados. O delineamento experimental utilizado foi o inteiramente casualizado com quatro tratamentos e sete repetições. A composição física e a porção comestível da carcaça não foram alteradas pelos níveis de glicerina bruta da deita. A elevação do nível de glicerina bruta das dietas elevou o peso (kg e % do peso de carcaça fria) do dianteiro, mas não alterou os pesos (kg e % do peso de carcaça fria) do traseiro especial e da ponta de agulha. Dentre os cortes comerciais preparados para comercialização do traseiro especial apenas o peso da picanha (% peso de carcaça fria) foi alterado com o avanço do nível de glicerina bruta das dietas, diminuindo linearmente. As características da carne não foram alteradas pelo aumento do nível de glicerina bruta das deitas. A inclusão de até 240 g kg -1 de glicerina bruta em dietas a base de grão de milheto não altera as principais características de carcaça e carne com importância econômica. Palavras-chave: Cor. Força ao cisalhamento. Glicerol. Marmoreio. Picanha. Subproduto.